1 cup low-fat mayo

2 tablespoons ketchup

2 green onions, thinly sliced

1 tablespoon freshly chopped parsley

2 tablespoons whole grain mustard

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

kosher salt, as desired

freshly ground black pepper, as desired

Method:

1.   In a food processor, add mayo, ketchup, green onions, parsley, mustard, Worcestershire sauce, garlic, cayenne pepper, salt and pepper.

2.   Process until smooth and evenly incorporated.

3.   Use as desired whether in a perfect dressed shrimp salad or drizzled over proteins or vegetables.

Kitchen Note: Feel free to play around with the ingredients above until the desired spiciness and flavor profile is reached! Remoulade sauce is best stored in the refrigerator for up to one week.